HOMEBREW Digest #171 Thu 08 June 1989

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                Rob Gardner, Digest Coordinator

  Re: homebrew tuning [for sweeter beer] (Dr. T. Andrews)
  Re: filtering also book recommendations (Michael Eldredge)
  special ingredients (Tony Burgess)
  Megastout (Robert Virzi)

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---------------------------------------------------------------------- Date: Tue, 6 Jun 89 6:46:51 EDT From: Dr. T. Andrews <tanner at ki4pv> Subject: Re: homebrew tuning [for sweeter beer] I don't know where Dave Line got the idea to add saccharin to home-brew. Sure, it won't ferment. Neither will dirt. Besides the unfortunate health effects, the stuff tastes very bad, and leaves an unpleasant aftertaste. Avoid it like taxes. If you want sweeter beer, add more crystal malt. It doesn't ferment very well, and so it leaves sweetness and body in your beer. It also tastes good. Dr. T. Andrews, Systems CompuData, Inc. DeLand -- ...!bikini.cis.ufl.edu!ki4pv!tanner ...!bpa!cdin-1!cdis-1!ki4pv!tanner or... {allegra killer gatech!uflorida decvax!ucf-cs}!ki4pv!tanner Return to table of contents
Date: Wed, 07 Jun 89 10:11:07 PDT From: dredge at hitchrack.STANFORD.EDU (Michael Eldredge) Subject: Re: filtering also book recommendations > Date: Mon, 5 Jun 89 11:06:24 PDT > From: Dave Sheehy <dbs at hprnd> > Subject: homebrew tuning > Full-Name: Dave Sheehy > Sweeter Beers > > My taste in beer runs towards the sweeter varieties. I have been unable to ... > to retain a sweetness in the flavor of their beer. I've now realized that > they must also either pastuerize the wort to kill the yeast of filter the > yeast out to avoid additional fermentation. I suppose that their beer might There is an interesting article in the (reprinted) All Grain Brewing special issue of Zymurgy. Most Homebrew shops carry the reprint. The full article is about building your own 10 gal. brewery. But one of the ideas is of particular interest. The authors describe a filtration system. Briefly, secondary fermentation is done in 5-gal coke cannisters fitted with a pressure release valve. The valve maintains a constant 5-10psi over pressure. When primary fermentation is complete, an empty cannister is filled with about 5psi of CO2 and fitted with the pressure release valve. The full cannister gets CO2 input at 10-15psi (ie: about 5psi higher. The output is connected to a filter which is connected to the second cannister. Open the values and carbonated, pressurized beer flows from the secondary fermenter through the filter and into the new cannister all nicely filtered and the added bonus -- no priming. The beer is naturally carbonated; it is never allowed to go to zero pressure. So they maintain that filtering is very easy. Plus the added bonus of natural carbonation. If you already have a cornelius tap system, the additional cost is minimal (hose, a few couplers and the filter and maybe another cannister). > Good Book Past "Papazian". > > I have bought and read Papazian's book on home brewing. I also have > David Line's book, Brewing_Beers_Like_Those_You_Buy (mainly because it > has a recipe for John Courage). The question is what is a good book that > takes up where Papazian's book left off? I believe a good sequence of reading is: Byron Burch "Brewing Quality Beers" (a good "get starter" book) Papazian "TCJoHB" Miller (starts slow, but really gets into it) Then, just for fun, borrow Noonan. dredge Return to table of contents
Date: Wed, 07 Jun 89 11:44:50 EDT From: Tony Burgess <BURGESS%vm.epas.utoronto.ca at CORNELLC.cit.cornell.edu> Subject: special ingredients Hi. Though I've been getting the digest for six months or so, I haven't been able to brew this year, so, not having had much to say, this is my first posting. A few months back someone asked about the possibility of replacing hops with a related plant renowned for its narcotic properties. I tried this once, with mixed results. We made a batch of Papazian's Propensity Pilsener, replacing on e ounce of boiling hops with an ounce of the aforementioned narcotic herb. The good news is that the narcotic properties transferred perfectly. The bad news is that it was practically undrinkable. The taste was utterly foul and completely unfamiliar. By adding a few (6 or 7) drops of pure hop extract to a beer just before drinking it, we were able to make it palatable. Here are the mistakes I think we made. We should have made a much more full-bodied and flavorful brew (though not too alcoholic, of course), and we ought to have increased rather than decreased the amount of hops used, so as to obscure the awful flavor of the other herb. Those are my suggestions for anyone who wants to try this. If you do, please let me know how it turns out, as I will be trying it again in the fall. A slightly more ambitious approach, if you have a green thumb, is to graft a hop shoot onto the root of its friendly cousin.You will produce a truly extraordinary hop plant, at least according to a book I was reading recently on the subject. A benefit to this is that hop plants do not arouse the hostile instincts of law enforcement officials. A final note about yeast: I have come to the conclusion that yeast quality is the single strictest limiting factor in determining the quality of your beer. I therefore no longer use anything but liquid yeast (I get it by mail order from William's Brewing, P.O. Box 2195, San Leandro, CA 94577). I am convinced that it is far, far superior to ANY dry yeast on the market. Return to table of contents
Date: Wed, 7 Jun 89 15:00:30 EDT From: Robert Virzi <rv01%gte.com at RELAY.CS.NET> Subject: Megastout Okay, I'll bite. Can someone with the Zymurgy recipe for MegaStout please post it for those of us who don't subscribe. Any brew with that much punch has got to be worth trying at least once. Bob Virzi rv01 at gte.com Return to table of contents
End of HOMEBREW Digest #171, 06/08/89
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